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Cappuccino Cake

Source of Recipe

Posted by Marla


List of Ingredients

1/3 c. semisweet or milk chocolate chips
1/3 c. chopped hazelnuts, pecans or walnuts
1 box yellow cake mix
2 tsp. cinnamon
1 1/4 c. water
1 lg. egg
1/2 c. egg substitute
1/3 c. double-strength coffee or espresso, cooled
(can use decaf)
2 T. instant coffee powder, espresso roast (can use
decaf)

Garnish: powdered sugar and ground cinnamon (optional)




Recipe

Preheat oven to 325F. Coat 10-inch (12-cup) Bundt or
tube pan with canola cooking spray or canola oil and
sprinkle lightly with flour. Sprinkle chocolate chips
and nuts evenly into bottom of prepared pan.


In large mixing bowl, combine cake mix and cinnamon.
Add water, egg, egg substitute, and cooled coffee.
Beat with electric mixer at low speed until dry
ingredients are moistened. Beat at medium speed 2
minutes. Stir in instant coffee powder gently to make
a swirl effect. Pour batter over topping in pan.


Bake 35-45 minutes or until toothpick inserted in
center comes out clean. Cool on wire rack 15
minutes. Remove from pan. Place cake, fluted side
up, on serving plate.

Cool completely. Dust with powdered sugar and
additional ground cinnamon if desired.


Note: You can make 24 cappuccino cupcakes instead;
just use 2 muffins pans in place of the bundt pan and
bake about 15-20 minutes instead of 35-45 minutes.


I like this made with semisweet chips and hazelnuts
best.